1.That's because our bodies give off complex aromas, some too faint for a human nose.
人体会散发许多种不同的味道，这些味道中的某一些对于人类的鼻子来说太微弱了。
2.Noise level, temperature and aromas are all under your control.
噪音，温度以及气味程度，一切都掌握在你的手中。
3.Tertiary aromas: from ageing in the VAT, barrel or bottle.
第三类香气：来自木桶、酒桶或酒瓶陈年过程。
4.Road not long, but filled with the aromas of flowers, often to be the, strong scent is burnout.
路不长，却弥漫着芳香四溢的花香，常待之，浓烈的花香令人倦怠。
5.When deprived of oxygen wines can develop strange aromas.
在缺乏氧的情况下葡萄酒会产生一些诡异的香气。
6.ABSTRACT: A wine can have hundreds of different aromas and flavors. Do you have any idea where do they come from?
摘要：一款葡萄酒可能会包含成百上千种不同的香气和风味。这些香气和风味到底来自哪里？是否是人工添加的？
7.These fields had subtle aromas that I loved to sit and meditate in.
这些田野散发淡淡的芳香，我喜欢坐在那里冥想。
8.And if it gets too much hotter, your wine may get "cooked," resulting in flat aromas and flavors.
如果温度再高些，你的葡萄酒可能就彻底“熟了”，香气和口味都会变得平淡无奇。